Tag Archives: lemon

Lemon Poppyseed Greek Yogurt Muffins

We are hostessing our second annual Mother’s Day Brunch in a few weeks. I have been searching and planning the menu to honor our moms. I think we are going to go with a refreshing mini muffin.

When my husband & I first started dating we would always go to this adorable one of a kind pastry cafes which served mini muffins. The restaurant would always plate the dishes with a surprise mini muffin. Lemon poppyseed was often the mini muffin that would accompany our entrees. This flavor also just happened to be one of our favorites.

I thought I would trial these muffins in advance prior to our event. Spring is here even though temperatures dropped last night fairly low. My rhubarb is doing well with really big leaves. So recipes to come!!!!

I plan on making mini muffins since we have quite the menu planned for our brunch; however, today I did bake a standard size muffin for breakfast.

This recipe yields 15 standard muffins

Ingredients:

2 eggs

2 TB poppyseeds

1/2 cup sugar

1/2 cup plain fat free greek yogurt

1/2 cup low fat buttermilk

1/2 cup unsweetened applesauce

1/4 cup canola oil

1/2 tsp pure vanilla extract

2 TB lemon Juice, freshly squeezed

1 lemon, zested

2 cups of whole wheat pastry flour

1 tsp baking soda

1/4 tsp kosher salt

1 tsp baking powder

Directions:

1. Preheat the oven to 400 degrees. Generously coat with cooking spray a muffin tin. I did use my stoneware pan for this recipe which I highly recommend.

2. Place the 1st 10 ingredients in a medium to large bowl. Whisk by hand the contents in the bowl to incorporate the ingredients together. Set aside.

3. In a seperate medium bowl mix the flour, salt, soda, & baking powder.

3. Add the dry ingredients into the liquid batter. Be cautious not to over mix the batter.

4. Using a size 16 scoop place one generous scoop in each of the muffin crevices.

5. Bake the muffins in a preheated oven at 400 degrees for 14-15 minutes. When the timer goes off check the muffins with a toothpick. If no wet residue comes out of the muffin on the toothpick remove them from the oven.

6. Allow the muffins to rest in the tin for 1-2 minutes.

7. Remove the muffins on to wire rack to allow to cool or serve warm! enjoy!

Lemon Vanilla Sugar Foot and Hand Scrub

My sister just had a birthday (happy birthday little sista)! As a special present for her birthday I wanted to make her a foot scrub we recently received as a favor at our cousin’s wedding shower. My sister was so disappointed she used up all her scrub so fast. I thought what a better gift then to surprise her with a huge homemade batch. The original recipe made a small batch so I quadrupled it and added one of my favorite ingredients pure vanilla extract for an additional pinch of love. For the original recipe check out DIY lemon sugar scrub.

You will need one quart sized mason jar.

Ingredients :
1 cup of Coconut Oil
1 cup fresh lemon juice (about 4 large lemons)
4 1/2 cups of granulated sugar
1 TB pure vanilla extract
The zest of 4 lemons

Directions:

Zest 4 lemons with microplaner and set zest aside.

Juice the lemons and place juice & 3/4 of the zest in a medium to large bowl and coconut oil. Mix with whisk to blend coconut oil lemon together.

Add sugar and whisk together until you reach your desired consistency.

Add more sugar if you want a thicker consistency or more coconut oil if you want a thinner scrub.

Add vanilla extract and whisk.

Whisk until vanilla is incorporated throughout.

Funnel into quart size (4 cup) mason jar. Top with remaining lemon zest for an extra flare. Place mason jar lid on top of rim and ring on to seal the vessel.

Attach recipe on recipe card for replication.

Lemon No Bake Bars

These are a very popular bar! Always requested for a spring dinner and Easter Sunday. Super easy and refreshing! This recipe was adapted from Ellie Krieger, Registered Dietitian, from the Food Network’s Lemon Bars recipe.

Ingredients:

Crust:
14 graham crackers, low fat (7 full sheets)
1/2 TB milled flaxseed
1/2 TB Splenda Brown Sugar
2 TB melted butter
1/4 tsp salt

Filling:
8 oz greek reduced fat cream cheese blend (green mountain farms works well) brought to room temperature
1 can of fat free sweetened condensed milk
1/4 cup egg substitute
1/2 cup fresh lemon juice
1 tsp lemon zest
2 tsp gelatin
3 TB boiling water

This recipe yields 16 refreshing bars!

Spray an 8 by 8 glass baking dish with cooking spray and set aside.

Place graham crackers, salt, & flaxseed in a food processor.

Pulse until course texture.
Add melted butter and pulse until resembles sand like texture.

Place the crumb mixture in the baking dish and press the crumb blend with your fingers to form crust bottom.

Place the crust in the refrigerator well preparing the lemon filling.

In a large bowl blend cream cheese, sweetened condensed milk, and egg substitute. Beat in high until smooth and no chunks of cream cheese. This takes about 2 to 3 minutes but it is important that the cream cheese is softened to start.

Add lemon juice and zest to milk mixture.

Beat the lemon into the batter until fully incorporated. This should take less than a minute.

In a small bowl take the boiling water and gelatin and whisk until completely gelatin dissolves.

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Let the gelatin mixture cool for approximately 2 minutes. And then add to the lemon filling blend.

Fold the gelatin into the batter.

Take the crust out of the refrigerator and pour the batter on top the crust and spread evenly with spatula.

Cover with plastic wrap and place back in the refrigerator overnight or for at least 8 hours.

Cut into 16 bars (2 in by 2 in) and enjoy!

Special note spray cutting knife with cooking spray before driving into bars to prevent sticking and the yield a smooth edge.

A Pinch of Luv

from scratch baking and cooking blog

Tag Archives: lemon

Lemon Poppyseed Greek Yogurt Muffins

Lemon Vanilla Sugar Foot and Hand Scrub

Lemon No Bake Bars